Roasted Salmon with Smashed Potatoes and Vegetables

1. Finely chop the zucchini, red bell pepper, and parsley.

2. Boil small potatoes until tender, then smash them flat. Season with olive oil, salt, and pepper.

3. Pan-fry the smashed potatoes until golden and crispy on both sides.

4. Add chopped parsley, lemon zest, and a squeeze of lemon juice to the potatoes and toss.

5. In a separate pan, sauté chopped onion with seasoning, salt, and pepper.

6. Add corn, red bell pepper, zucchini, and green bell pepper to the pan and cook until tender.

7. Score the skin of the salmon fillets and season with salt and pepper.

8. Sear the salmon in a hot pan with oil, skin-side down first, until crispy.

9. Flip the salmon and add butter, garlic cloves, and fresh thyme to the pan.

10. Baste the salmon with the melted butter mixture until cooked through.

11. To serve, spread a creamy sauce on a plate, top with the smashed potatoes, the vegetable medley, and finally the roasted salmon.